Christmas Struffolli with Lemon
10 servings
40 minutes
Christmas struffoli with lemon is a refined delicacy of Italian cuisine, rooted in Naples. These golden honey balls, airy and crispy, are traditionally made during holidays, especially Christmas. Their aroma is a delightful blend of citrus notes from lemon and orange, gently complemented by the sweetness of honey and a light hint of liqueur. Made with love, they symbolize unity and the warmth of home, and their pyramid presentation resembles a Christmas tree. They pair perfectly with hot tea or fragrant wine, creating cozy and festive moments. Dusted with powdered sugar or candied fruits, struffoli look like little jewels, bringing a festive atmosphere to every home.
1
In a large bowl, mix flour, 6 eggs plus 1 yolk, grated zest of 1 lemon and 1 orange, salt, and lemon liqueur (e.g., Limoncello) for the dough. The resulting mixture should be homogeneous and elastic. Knead for at least 10 minutes.
- Wheat flour: 3.5 glasss
- Chicken egg: 6 pieces
- Egg yolk: 1 piece
- Lemon: 2 pieces
- Oranges: 1 piece
- Salt: 0.5 teaspoon
- Liqueur: 1 tablespoon
2
Place the prepared dough in the refrigerator for 30 minutes.
3
Roll thick ropes from the chilled dough, then cut them into many small pieces. Roll them into balls with a diameter of 1.5-2.5 cm.
4
In a wide and deep pan, heat the oil to 175 degrees. Divide the balls into about 5 equal parts and drop them into the oil in batches. When one batch is ready, remove the balls from the oil with a slotted spoon and add the next batch.
- Peanut oil: 450 ml
5
The oil should cover the balls at least halfway. Fry the struffoli until a rich golden color, stirring occasionally, waiting for the balls to puff up and darken.
6
Simultaneously with the hot struffoli, a honey mixture should be prepared. For this, mix honey, the juice and zest of one lemon in a large wide pot and heat it over low heat (about 60 degrees).
- Honey: 660 g
- Lemon: 2 pieces
7
Add the prepared strufolli to the pot with honey and mix thoroughly. It is essential that all the balls are evenly coated with the honey mixture.
8
Remove the strufolli from the heat and, leaving it in the pan for another 5 minutes, continue to stir regularly.
9
Place the struffoli on a plate in the shape of a pyramid, serve on the table, sprinkled with powdered sugar or candied fruits.
- Icing sugar: 50 g
